Supercrispy Pan-Fried Chicken
Instead of deep-frying chicken in a vat of oil, Angie Mosier prefers pan-frying, which creates delightfully crunchy and moist chicken without requiring quite so much oil. "For a covered-dish dinner, there's nothing better than a tray of drumsticks, which are easy to eat standing up," she says.
Go to recipe (2 of 12)
MARKETPLACE
Become a fan
Follow us